Reviewed: Dec. 15, 2011

I did this recipe minus a few ingredients. Very good flavor.

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Reviewer:

Mary

Cooking Level: Expert

Living In: Millville, New Jersey, USA

Reviewed: Jul. 18, 2011

Not only is this a delicious recipe as is, but the leftovers make a wonderful breakfast. I sauteed some additional onion and mushrooms in a little butter. Cut up the leftover livers and added all to a scrambled egg. Yummy high protein way to start the day!

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Reviewer:

bige

Reviewed: May 21, 2009

My wife, who did not like chicken livers till she had my rendition of my mother's recipe as "comfort food" the first time I fixed dinner for her, declared this recipe " that's good." The next time I do it, I will use criminis rather than white button mushrooms. That is the only thing I will change. I'll let you know how that turns out.

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Reviewer:

Tony

Cooking Level: Expert

Home Town: Fremont, Ohio, USA

Living In: Pataskala, Ohio, USA

Reviewed: Jan. 9, 2009

My mom made this when my sister and I were growing up, only she used chicken hearts. Sounds wrong, but it's extremely filling and incredibly comforting. I like it best over mashed potatoes. TIP: If you don't have sherry, use beef or chicken broth/stock. Whichever you have on hand.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Nov. 29, 2008

Very definitely a keeper!! My family have hearty appetites and chicken livers are a favorite dish, so I doubled the liver, onions, noodles and mushrooms. Increased the wine to 1/2 C & sour cream to 16 oz. Doubled the sweet paprika, added 2 tsp garlic powder as another person suggested and 1/2 tsp sharp paprika. I will increase the sweet paprika by another 1/2 - 1 T next time. We all loved it and I would rate it 4.5 if that were possible. The dog would rate it zero; he usually has plates to lick - not tonight, nothing left!

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Reviewer:

Carnivore

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Cooking Level: Intermediate

Reviewed: Nov. 18, 2008

My husband loved it he said next time that we should add vege's though.

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Reviewer:

Scotty E.

Reviewed: Aug. 18, 2008

I did not care for this. The sherry and sour cream together did not taste good. If I could give it less than 1 star I would have.

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Reviewer:

Cookin' Diva

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Silver Spring, Maryland, USA

Reviewed: Aug. 7, 2008

This was the worst meal I have ever had, sorry.

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Reviewer:

Viktoriya

Reviewed: Sep. 17, 2006

Wow! My husband and I occasionally eat chicken livers, and this recipe is restursnt quality. It is very rich, and with the wine and sour crean,the flavor is wonderful. I made it tonight and served it over noodles, as directed in the recipe,but maybe next time will serve it over rice to mop up all that good gravy.Husband really enjoyed it.

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Reviewer:

Cook'n G'ma

Cooking Level: Expert

Home Town: Germantown, New York, USA

Living In: Laporte, Colorado, USA

Reviewed: Jun. 11, 2006

I made some changes to this recipe and found a new way of making liver. All of our boys went back for seconds. Even the 2 that hate liver. Here are the changes I made: Put olive oil in large stew pot, chopped up 1 large sweet onion and sauteed till golden. Added in 3 lbs of liver, paprika, salt and pepper. When doing this to season to taste you must season to your taste. I used quite a bit of paprika and pepper. I also added in garlic powder since I make Beef Stroganoff quite often and I like the flavor it gives. After I cooked it down I added 1 can of cream of chicken soup mix per pound of livers. This thickened it up quite a bit too. Just before serving I added 1 16oz container of fat free sour cream. We had ours over rice. I don't like cooking too much with wine or alcohol that is why I used the cream of chicken soup. Thanks for the great recipe.

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